CN113197286A - Tujia spicy sausage and preparation method thereof - Google Patents
Tujia spicy sausage and preparation method thereof Download PDFInfo
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- CN113197286A CN113197286A CN202110520293.6A CN202110520293A CN113197286A CN 113197286 A CN113197286 A CN 113197286A CN 202110520293 A CN202110520293 A CN 202110520293A CN 113197286 A CN113197286 A CN 113197286A
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- sausage
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Abstract
The invention relates to the technical field of sausage preparation, in particular to a Tujia spicy sausage and a preparation method thereof. The method has the advantages of delicate materials and simple and practical process, the prepared sausage is clear in color, spicy, fresh and fragrant, dense and elastic in meat quality, and is deeply favored by consumers, meanwhile, the problem that the traditional sausage is black, dirty, too big in smoke flavor and difficult to clean can be thoroughly solved by the baking process in the kang, and the taste and the sanitation of the sausage are improved.
Description
Technical Field
The invention relates to the technical field of sausage preparation, in particular to a Tujia spicy sausage and a preparation method thereof.
Background
The sausage is a long cylindrical tubular food prepared by mincing animal meat into strips and filling the strips into casings, generally refers to pork sausages which are all produced all over the country, and the famous sausages such as tea sausages, Yuta sausage, Guangdong sausage, Sichuan Yibin Guangdong sausage, Shandong Jianyuan sausage, Hunan Yanjiazhou Tujia sausage, Wuhan sausage, Liaoning sausage, Guizhou small sausage, Laiwu south sausage, Weifang sausage, Zhengyang building air-dried sausage, Jiangsu sausage and the like have the characteristics of spiced sausages, rose sausages, spicy sausages and the like according to the flavor.
However, the spicy sausage on the market at present has simple process, the prepared sausage has loose meat quality and poor taste, and meanwhile, the sausage has black and dirty surface and too big smoke flavor and is difficult to clean. Therefore, the technical personnel in the field provide a Tujia spicy sausage and a preparation method thereof so as to solve the problems in the background technology.
Disclosure of Invention
The invention aims to provide a Tujia spicy sausage and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the Tujia spicy sausage comprises the following ingredients by weight:
60-80Kg of pork forelegs of carefully-selected peeled and fat-removed pigs, 20-40Kg of pork fat meat of carefully-selected peeled pigs, 1.8-2.5Kg of edible salt, 0.3-0.7Kg of natural spices, 0.2-0.6Kg of chicken essence, 0.15-0.5Kg of ginger powder, 0.2-0.6Kg of pepper powder, 0.3-0.7Kg of super fried dough twist pepper powder, 0.2-0.6Kg of super chili powder, 0.7-0.7Kg of micro chili powder, 1.2-1.7Kg of white granulated sugar, 1.7-2.3Kg of white spirit, 0.8-1.3Kg of rapeseed oil and 98-132g of monosodium glutamate.
As a further aspect of the invention: the feed can also comprise the following ingredients by weight: 70Kg of pork foreleg meat without skin and fat, 30Kg of pork fat meat without skin, 2.2Kg of edible salt, 0.5Kg of natural spice, 0.4Kg of chicken essence, 0.3Kg of ginger powder, 0.4Kg of pepper, 0.5Kg of pepper powder, 0.4Kg of super-hot pepper powder, 0.5Kg of slightly-hot pepper powder, 1.5Kg of white granulated sugar, 2Kg of white spirit, 1Kg of rapeseed oil and 120g of monosodium glutamate.
As a further aspect of the invention: the alcohol content of the white spirit is 55 degrees.
As a further aspect of the invention: the content of the zanthoxylum piperitum powder is 0.44-0.5%, the pungency degree of the super-peppery pepper powder is 65 degrees, and the pungency degree of the slight-peppery pepper powder is 12 degrees.
As a further aspect of the invention: the preparation method of the Tujia spicy sausage comprises the following steps:
step 1: selecting peeled and fat-removed pig foreleg meat, selecting peeled and removed pig fat meat, cleaning and removing blood, cleaning, cutting and smashing separately for later use;
step 2: adding the smashed carefully-selected peeled and fat-removed pig foreleg meat and carefully-selected peeled pig fat meat into a container, and simultaneously mixing with edible salt, natural spices, chicken essence, ginger powder, pepper powder, paprika powder, super-hot pepper powder, micro-hot pepper powder, white granulated sugar, white spirit, rapeseed oil and monosodium glutamate to prepare minced meat;
and step 3: cleaning the pig casings, filling the meat stuffing into the pig casings through a sausage filling machine to prepare semi-finished sausages, and segmenting the semi-finished sausages through binding wires;
and 4, step 4: airing and fermenting the semi-finished sausage for 12 hours, and then putting the semi-finished sausage into a heatable brick bed for baking;
and 5: taking out from the kang after drying and fermenting for 12 hours, and shearing and removing the binding wires to obtain the finished product sausage;
step 6: quantitatively vacuum packaging the finished sausage and warehousing.
As a further aspect of the invention: the in-kang baking process in the step 4 is as follows:
s1, selecting a sealed, flame-retardant polyurethane and 304 stainless steel board room as a kang room, arranging a smoke generator, a raw material placing room, an axial flow circulating fan, a moisture exhaust fan, and arranging a temperature, humidity and time control box and a smoke exhaust fire valve;
s2, uniformly pushing the semi-finished sausages subjected to airing and fermentation into a raw material placing chamber by using a movable cart, and keeping intervals between the semi-finished sausages and between the movable carts to ensure that the indoor temperature and humidity are kept as uniform as possible;
s3, setting temperature, humidity and time parameters of the control box;
s4, in the first stage, the indoor temperature is rapidly increased to 60-63 ℃, the temperature is kept constant for 4 hours, the humidity is set to 44-48 ℃, and when the humidity reaches 50 ℃, the moisture is removed by a moisture removal fan, so that the sausage is prevented from deteriorating;
s5, in the second stage, the indoor temperature is set to be 55-60 ℃, the humidity is set to be 42-45%, and the duration is 6h, and the indoor temperature and the humidity are used for dehumidifying and deacidifying;
s6, in the third stage, setting the indoor temperature at 52-55 ℃ and the humidity at 38-43%, opening the smoke generator for 12h, adding the dried orange peel, the shaddock peel, the chaff, the cypress, the wild mountain pepper tree and the pepper tree branches for smoke generation, and opening the axial flow fan to allow the smoke fragrance to highly circulate indoors and completely permeate into the fragrance intestines;
s7, in the fourth stage, the indoor temperature is set to be 48-52 ℃, the humidity is set to be 32-38%, and the duration is 12 h;
s8, in the fifth stage, the indoor temperature is set to be 45-48 ℃, the humidity is set to be 32-35%, and the time is 8 h.
Compared with the prior art, the invention has the beneficial effects that: the method has the advantages of delicate materials and simple and practical process, the prepared sausage is clear in color, spicy, fresh and fragrant, dense and elastic in meat quality, and is deeply favored by consumers, meanwhile, the problem that the traditional sausage is black, dirty, too big in smoke flavor and difficult to clean can be thoroughly solved by the baking process in the kang, and the taste and the sanitation of the sausage are improved.
Detailed Description
Example 1
In the embodiment of the invention, the Tujia spicy sausage comprises the following ingredients by weight:
the formula comprises the following ingredients by weight: 70Kg of pork foreleg meat without skin and fat, 30Kg of pork fat meat without skin, 2.2Kg of edible salt, 0.5Kg of natural spice, 0.4Kg of chicken essence, 0.3Kg of ginger powder, 0.4Kg of pepper, 0.5Kg of pepper powder, 0.4Kg of super-hot pepper powder, 0.5Kg of slightly-hot pepper powder, 1.5Kg of white granulated sugar, 2Kg of white spirit, 1Kg of rapeseed oil and 120g of monosodium glutamate.
Further, the alcoholic strength of the white spirit is 55 degrees.
Furthermore, the content of the zanthoxylum piperitum maxim amide in the special fried pepper powder is 0.44-0.5%, the pungency degree of the special hot pepper powder is 65 degrees, and the pungency degree of the slight hot pepper powder is 12 degrees.
Further, the preparation method of the Tujia spicy sausage comprises the following steps:
step 1: selecting peeled and fat-removed pig foreleg meat, selecting peeled and removed pig fat meat, cleaning and removing blood, cleaning, cutting and smashing separately for later use;
step 2: adding the smashed carefully-selected peeled and fat-removed pig foreleg meat and carefully-selected peeled pig fat meat into a container, and simultaneously mixing with edible salt, natural spices, chicken essence, ginger powder, pepper powder, paprika powder, super-hot pepper powder, micro-hot pepper powder, white granulated sugar, white spirit, rapeseed oil and monosodium glutamate to prepare minced meat;
and step 3: cleaning the pig casings, filling the meat stuffing into the pig casings through a sausage filling machine to prepare semi-finished sausages, and segmenting the semi-finished sausages through binding wires;
and 4, step 4: airing and fermenting the semi-finished sausage for 12 hours, and then putting the semi-finished sausage into a heatable brick bed for baking;
and 5: taking out from the kang after drying and fermenting for 12 hours, and shearing and removing the binding wires to obtain the finished product sausage;
step 6: quantitatively vacuum packaging the finished sausage and warehousing.
Further, the in-kang baking process in the step 4 is as follows:
s1, selecting a sealed, flame-retardant polyurethane and 304 stainless steel board room as a kang room, arranging a smoke generator, a raw material placing room, an axial flow circulating fan, a moisture exhaust fan, and arranging a temperature, humidity and time control box and a smoke exhaust fire valve;
s2, uniformly pushing the semi-finished sausages subjected to airing and fermentation into a raw material placing chamber by using a movable cart, and keeping intervals between the semi-finished sausages and between the movable carts to ensure that the indoor temperature and humidity are kept as uniform as possible;
s3, setting temperature, humidity and time parameters of the control box;
s4, in the first stage, the indoor temperature is rapidly increased to 60-63 ℃, the temperature is kept constant for 4 hours, the humidity is set to 44-48 ℃, and when the humidity reaches 50 ℃, the moisture is removed by a moisture removal fan, so that the sausage is prevented from deteriorating;
s5, in the second stage, the indoor temperature is set to be 55-60 ℃, the humidity is set to be 42-45%, and the duration is 6h, and the indoor temperature and the humidity are used for dehumidifying and deacidifying;
s6, in the third stage, setting the indoor temperature at 52-55 ℃ and the humidity at 38-43%, opening the smoke generator for 12h, adding the dried orange peel, the shaddock peel, the chaff, the cypress, the wild mountain pepper tree and the pepper tree branches for smoke generation, and opening the axial flow fan to allow the smoke fragrance to highly circulate indoors and completely permeate into the fragrance intestines;
s7, in the fourth stage, the indoor temperature is set to be 48-52 ℃, the humidity is set to be 32-38%, and the duration is 12 h;
s8, in the fifth stage, the indoor temperature is set to be 45-48 ℃, the humidity is set to be 32-35%, and the time is 8 h.
Example 2
The preparation was carried out exactly as in example 1, differing from example 1 by:
the Tujia spicy sausage comprises the following ingredients by weight: 60Kg of pork forelegs of the carefully-selected peeled and fat-removed pigs, 40Kg of pork fat meat of the carefully-selected peeled pigs, 1.8Kg of edible salt, 0.3Kg of natural spices, 0.2Kg of chicken essence, 0.15Kg of ginger powder, 0.2Kg of pepper, 0.3Kg of fried dough twist pepper powder, 0.2Kg of extremely-hot pepper powder, 0.7Kg of slightly-hot pepper powder, 1.2Kg of white granulated sugar, 1.7Kg of white spirit, 0.8Kg of rapeseed oil and 98g of monosodium glutamate.
Example 3
The preparation is carried out exactly as in example 1, and differs from examples 1 and 2 in that:
the Tujia spicy sausage comprises the following ingredients by weight: 80Kg of pork forelegs of the carefully-selected peeled and fat-removed pigs, 20Kg of pork fat meat of the carefully-selected peeled pigs, 2.5Kg of edible salt, 0.7Kg of natural spices, 0.6Kg of chicken essence, 0.5Kg of ginger powder, 0.6Kg of pepper, 0.7Kg of fried dough twist pepper powder, 0.6Kg of super-peppery pepper powder, 0.7Kg of slightly-peppery pepper powder, 1.7Kg of white granulated sugar, 2.3Kg of white spirit, 1.3Kg of rapeseed oil and 132g of monosodium glutamate.
Physical and chemical index detection
| Item | Index (I) |
| Water content is less than or equal to% | 25.0 |
| Common salt (calculated by sodium chloride) is less than or equal to | 9.0 |
| Protein ≧ gtoreq | 16.0 |
| Peroxide value (calculated by fat) is less than or equal to g/100g | 0.50 |
| Acid value (calculated by fat) KOH, mg/g is less than or equal to | 4.0 |
| Lead (calculated by Pb) is less than or equal to mg/kg | 0.2 |
| Inorganic arsenic, mg/kg is less than or equal to | 0.05 |
| Cadmium (measured in Cd) is less than or equal to mg/kg | 0.1 |
| Total mercury (calculated by Hg) is less than or equal to mg/kg | 0.05 |
Test example
The testing personnel: selecting 200 volunteers (liking to eat spicy);
and (3) testing groups: example 1, example 2, example 3, reference example (spicy sausage with good market sales);
the test method comprises the following steps: 200 volunteers were divided into four groups (50 persons each), and the taste and color were rated according to example 1, example 2, example 3 and the reference example, respectively;
test results
Remarking: color: grade 1 (dark and dull), grade 2 (dark and dull), grade 3 (clear and glossy appearance, milky fat part, red lean meat or date red);
tissue morphology: grade 1 (the casing is folded, the whole shape is bent, and the section tissue is loose), grade 2 (the casing is dry and smooth, the whole is cylindrical, the surface has natural wrinkles, and the section tissue is tight);
fragrance: grade 1 (serious smoke taste, no sausage taste), grade 2 (light smoke taste, fragrant smell), grade 3 (pure and rich fragrance, inherent sausage flavor, no other peculiar smell);
the mouthfeel is as follows: 1 grade (heavy smoking flavor, loose and inelastic meat quality, and insufficient spicy flavor), 2 grade (light smoking flavor, tight and inelastic meat quality, and moderate spicy flavor), and 3 grade (spicy, fresh and fragrant, dense and elastic meat quality, and no odor).
In summary, the following steps: the sausages prepared in the embodiments 1, 2 and 3 are superior to the reference examples in color, texture, aroma, taste and impurities, have clear color, spicy and fresh fragrance and dense and elastic meat, are popular with consumers, and can be baked in a kang to thoroughly solve the problems of black, dirty, too large smoke and difficult cleaning of the traditional sausages, and the taste and the sanitation of the sausages are improved.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (6)
1. The Tujia spicy sausage is characterized by comprising the following ingredients by weight:
60-80Kg of pork forelegs of carefully-selected peeled and fat-removed pigs, 20-40Kg of pork fat meat of carefully-selected peeled pigs, 1.8-2.5Kg of edible salt, 0.3-0.7Kg of natural spices, 0.2-0.6Kg of chicken essence, 0.15-0.5Kg of ginger powder, 0.2-0.6Kg of pepper powder, 0.3-0.7Kg of super fried dough twist pepper powder, 0.2-0.6Kg of super chili powder, 0.7-0.7Kg of micro chili powder, 1.2-1.7Kg of white granulated sugar, 1.7-2.3Kg of white spirit, 0.8-1.3Kg of rapeseed oil and 98-132g of monosodium glutamate.
2. The Tujia spicy sausage of claim 1, further comprising the following ingredients by weight: 70Kg of pork foreleg meat without skin and fat, 30Kg of pork fat meat without skin, 2.2Kg of edible salt, 0.5Kg of natural spice, 0.4Kg of chicken essence, 0.3Kg of ginger powder, 0.4Kg of pepper, 0.5Kg of pepper powder, 0.4Kg of super-hot pepper powder, 0.5Kg of slightly-hot pepper powder, 1.5Kg of white granulated sugar, 2Kg of white spirit, 1Kg of rapeseed oil and 120g of monosodium glutamate.
3. The Tujia spicy sausage of any one of claims 1-2, wherein the alcohol content of the white spirit is 55 °.
4. The Tujia spicy sausage as claimed in any one of claims 1-2, wherein the content of Zanthoxylamide in the special twist pepper powder is 0.44-0.5%, the pungency of the special chili pepper powder is 65 °, and the pungency of the slightly chili pepper powder is 12 °.
5. The preparation method of the Tujia spicy sausage as claimed in any one of claims 1-2, wherein the method comprises the following steps:
step 1: selecting peeled and fat-removed pig foreleg meat, selecting peeled and removed pig fat meat, cleaning and removing blood, cleaning, cutting and smashing separately for later use;
step 2: adding the smashed carefully-selected peeled and fat-removed pig foreleg meat and carefully-selected peeled pig fat meat into a container, and simultaneously mixing with edible salt, natural spices, chicken essence, ginger powder, pepper powder, paprika powder, super-hot pepper powder, micro-hot pepper powder, white granulated sugar, white spirit, rapeseed oil and monosodium glutamate to prepare minced meat;
and step 3: cleaning the pig casings, filling the meat stuffing into the pig casings through a sausage filling machine to prepare semi-finished sausages, and segmenting the semi-finished sausages through binding wires;
and 4, step 4: airing and fermenting the semi-finished sausage for 12 hours, and then putting the semi-finished sausage into a heatable brick bed for baking;
and 5: taking out from the kang after drying and fermenting for 12 hours, and shearing and removing the binding wires to obtain the finished product sausage;
step 6: quantitatively vacuum packaging the finished sausage and warehousing.
6. The Tujia spicy sausage and the preparation method thereof according to claim 5, wherein the baking process in the step 4 is as follows:
s1, selecting a sealed, flame-retardant polyurethane and 304 stainless steel board room as a kang room, arranging a smoke generator, a raw material placing room, an axial flow circulating fan, a moisture exhaust fan, and arranging a temperature, humidity and time control box and a smoke exhaust fire valve;
s2, uniformly pushing the semi-finished sausages subjected to airing and fermentation into a raw material placing chamber by using a movable cart, and keeping intervals between the semi-finished sausages and between the movable carts to ensure that the indoor temperature and humidity are kept as uniform as possible;
s3, setting temperature, humidity and time parameters of the control box;
s4, in the first stage, the indoor temperature is rapidly increased to 60-63 ℃, the temperature is kept constant for 4 hours, the humidity is set to 44-48 ℃, and when the humidity reaches 50 ℃, the moisture is removed by a moisture removal fan, so that the sausage is prevented from deteriorating;
s5, in the second stage, the indoor temperature is set to be 55-60 ℃, the humidity is set to be 42-45%, and the duration is 6h, and the indoor temperature and the humidity are used for dehumidifying and deacidifying;
s6, in the third stage, setting the indoor temperature at 52-55 ℃ and the humidity at 38-43%, opening the smoke generator for 12h, adding the dried orange peel, the shaddock peel, the chaff, the cypress, the wild mountain pepper tree and the pepper tree branches for smoke generation, and opening the axial flow fan to allow the smoke fragrance to highly circulate indoors and completely permeate into the fragrance intestines;
s7, in the fourth stage, the indoor temperature is set to be 48-52 ℃, the humidity is set to be 32-38%, and the duration is 12 h;
s8, in the fifth stage, the indoor temperature is set to be 45-48 ℃, the humidity is set to be 32-35%, and the time is 8 h.
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| CN202110520293.6A CN113197286A (en) | 2021-05-13 | 2021-05-13 | Tujia spicy sausage and preparation method thereof |
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| CN202110520293.6A CN113197286A (en) | 2021-05-13 | 2021-05-13 | Tujia spicy sausage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114403374A (en) * | 2022-01-27 | 2022-04-29 | 南京林业大学 | Preparation method of Nanjing-flavor sausage |
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2021
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| CN114403374A (en) * | 2022-01-27 | 2022-04-29 | 南京林业大学 | Preparation method of Nanjing-flavor sausage |
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